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Traditional Shepherd's Pie

A hearty and comforting dish made with ground lamb, vegetables, and a buttery mashed potato topping, baked until golden and bubbly.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 cloves garlic minced
  • 2 large carrots diced
  • 1 cup frozen peas
  • 1 and a half pounds ground lamb
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth
  • Salt and black pepper to taste
  • 2 pounds potatoes peeled and chopped
  • 4 tablespoons butter
  • 1/4 cup milk

Method
 

  1. Place the potatoes in a large pot of salted water and boil until fork tender, about 15 minutes.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion, garlic, and carrots. Cook for about 5 minutes until the onions are soft.
  3. Add the ground lamb to the skillet. Break it up with a spoon and cook until browned and slightly crisp, about 7-8 minutes.
  4. Stir in the tomato paste and Worcestershire sauce. Cook for 1 minute, then add the beef broth. Let it simmer for 5 minutes until slightly thickened. Add the peas, salt, and black pepper to taste.
  5. Drain the potatoes and return them to the pot. Add butter and milk, then mash until smooth. Season to taste.
  6. Preheat oven to 400°F (200°C). In a large baking dish, spread the meat mixture on the bottom and top with the mashed potatoes. Use a fork to spread them evenly and create ridges.
  7. Bake for 20 to 25 minutes until the top is golden and bubbling around the edges. Let it rest for a few minutes before serving.

Notes

For a crispier topping, rough up the mashed potatoes with a fork before baking. Optional: sprinkle grated cheddar on top before baking for extra flavor. You can prepare the dish ahead of time and bake when ready to serve. Leftovers taste even better the next day and it also freezes well.